That’s a lovely image.  It sure would be a shame if he ruined those burgers.  Dry and rubbery, hockey puck-like burgers are not the stuff great family memories are made of.  A great burger, in all its perfect simplicity, is a beautiful thing – juicy, flavorful and satisfying.  And hey, let’s face it: even if your company leaves something to be desired, at least you’ve been well fed!  Albeit a commonplace American meal at this point, a hamburger is worth taking the time to do right.

A good burger is half about the burger and half about what you put on top of it.   If the meat is the body of the burger, then the fixings – relishes, sauces, vegetables and the like – are its personality, the accessories which dress up and add style and flair to your meal.

The Burger

Some people try to gussy up their meat with all kinds of seasonings and spices.    I prefer to let the true flavor of the meat speak for itself, adding few spices, if any.   Fat plays a huge role in the flavor and juiciness of a good burger.   Most grilling authorities recommend between 15-20% fat content which, for the kosher consumer, means either ground chuck (about 20%) or ground neck (about 15%).   Extra lean ground beef (usually from the shoulder) may seem like a healthier choice, but does not contain enough fat to sufficiently lubricate the meat as it cooks and will end up producing a dry burger.

A hot, oiled grilled is the perfect place to cook a burger.   Over high direct heat, a burger only takes about 4 minutes per side for medium (less if you like it rare).   And even though the sound of grease meeting the fire is oh-so-thrilling, do your best to restrain yourself from pressing down on the meat – it’s a great way to squeeze out  the juices and dry out your burger.  Like a steak, once the burger comes off the grill, allow 2-3 minutes for the meat to rest so that the juices can settle back in.    Then you can assume the creative task of dressing your burger.

The Fixings

Much like not wearing white after Labor Day, classic American sensibilities dictate that a hamburger comes with bun, lettuce, tomato, pickles and ketchup.   Period.   But in 2010, anything goes:  Caramelized onions, grilled Portobellos, arugula, sweet chutneys, spicy relishes.   Contrasting flavors and textures are what make the burger an open canvas, fully customizable.  Yes, the burger is individualistic food, personal food.    So this Fourth of July, go all out, change it up, and top it with the best…your best!

Lamb Burgers with Mint Chutney and Pickled Red Onions

Beef is so last year!  Ground lamb has a flavor all its own and is the perfect match for mint – a refreshing burger!

Serves 6.

1 ¼ lb. ground lamb

½ tsp. ground cinnamon

¾ tsp. ground paprika

¼ tsp. freshly ground black pepper

Gently mix together all ingredients in a mixing bowl.  Form the mixture into approximately 6 thick patties (about ¾” each).  Do not over-handle.

Preheat your grill to high heat, and carefully oil the grates (a wad of oil-soaked paper towels and tongs work well for this job).

Place the patties on the grill.  Grill for about 4 minutes per side, flipping once during grilling.   Transfer to a plate and serve on a toasted bun with a spoonful of Mint Chutney and Picked Red onions on top.

Mint Chutney

1 cup packed mint leaves

1 shallot

1 large garlic clove

1 tbsp. sugar

2 tbsp. water

¼-½ tsp. red pepper flakes (or more if you like it hot!)

3 tbsp. lime juice (from about 1-2 limes)

1 tbsp. lemon juice (from about ½ lemon)

½ tsp. cumin

¾ tsp. kosher salt

½ tsp. ground black pepper

¼ tsp ground ginger

Place all ingredients in a food processor.  Process until fully blended.  Season to taste.

Picked Red Onions

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise

2 whole small jalapeños

2 cups seasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoon coarse kosher salt
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice and salt in a small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. This can be made 1 week ahead; cover and refrigerate.

Wishing you all a delicious and restful summer,

-Naomi Ross & the Park East Kosher Family

By Naomi Ross

Shish kebab, literally “skewer” and “roasted meat” in Turkish, may have gotten its start by nomads skewering meat on their swords for a quick and inventive meal, but over time have impacted cooking traditions around the world, from Persia to Japan to India to the United States.   Traditionally, shish kebab are made with cubes of lamb that have been seasoned and marinated.  The speed at which the small pieces of meat cook make for a 10-minute meal-in-one, especially if you throw some vegetables on your stick, too.   Nowadays, whether fish is your fancy or a fruited kebab for dessert, there is no limit to how creative you can get.  Be sure to keep the following top five Do’s in mind when ”kebab-ing” (anything can be a verb, you know! ):

• DO prepare pieces of meat/vegetables in uniform size pieces – about 1-2 inches to ensure even cooking.
• DO choose bold flavors in your marinade or herb rub.
• DO pair vegetables/fruits with similar cooking times to the meat (i.e. onions, peppers, cherry tomatoes, pineapple work well.   Hard vegetables like potatoes or carrots should be parboiled first).
• DO soak wooden skewers for at least 20-30 minutes before threading and grilling to prevent catching fire on the grill.
• DO oil your grill first to prevent sticking.

Admittedly a “newbie” to Indian food, I was recently introduced to a whole new world of vibrant flavors and tastes at a kosher Indian restaurant in NYC.    Ever since that memorable meal, Indian spices and ingredients seem to be finding their way into my home cooking, for example in the following Indian-inspired kebab recipe.   

A spicy Tamarind dipping sauce is the perfect complement to these kebabs.   Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India.  Available in Middle Eastern or Indian markets, tamarind paste is the extracted sweet and sour pulp found in the tamarind pod…and quite possibly my new favorite ingredient!

Indian Kebabs with Spicy Tamarind Dipping Sauce

Chicken or Turkey Kebabs work well in this recipe and come already cut and  skewered from Park East Kosher both in white and dark meats.

Serves 4.

1 tbsp. cumin

1 tbsp. coriander

½ tsp. ground black pepper

1 ½ tsp. turmeric

¼ tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. cinnamon

¼ cup cilantro leaves (packed)

1 tsp. fresh gingerroot (about ½” chunk)

2 cloves garlic, peeled

4 chicken or turkey kebabs

Place all ingredients (except kebabs) in the food processor and process until uniform spice mixture is formed.   Divide mixture amongst kebabs, about 1-2 tbsp. per kebab and rub into each kebab all around until coated.   Marinate for at least 2 hours or overnight.

Preheat grill to high.  Carefully oil grates (I use an oil-soaked wad of paper towels and tongs for this job).   Place chicken kebabs on grill for about 4-5 minutes per side, turning once; Turkey kebabs may take a little longer, about 6-7 minutes per side.

Transfer to a platter and serve over Basmati rice with Spicy Tamarind Dipping Sauce.

Spicy Tamarind Dipping Sauce

¼ cup tamarind paste

¼ light brown sugar

½-1 whole jalapeno pepper, seeds removed (how hot do you like it?)

2 tbsp. water

2 tbsp. fresh lime juice (from 1 lime)

1 clove garlic

1 tsp. fresh gingerroot

1/8 tsp. ground cloves

Place all ingredients into a food processor.  Process until blended and smooth.   Adjust seasonings to taste.

Yield: ½ cup

By Naomi Ross

Bison meat (also known as buffalo meat) is one of the healthiest and best tasting meats you could ever eat. Buffalos are usually grass-fed and grow healthy, so you can enjoy the taste of kosher bison meat. Their meat is very tender and delicious, if cooked properly. Bison meat is becoming more and more popular nowadays. Some luxurious restaurants offer bison meat foods in their menus.

Bison meat is very nutritious (actually kosher bison meat is the most nutritious meat that you could ever find!). Because of its nutritious value the kosher bison meat is strongly recommended by many food and medical experts. The taste of bison meat is similar to the taste of high class beef meat. But at the same time, you will find that the taste of bison meat is a lot more tender and sweet.

Kosher bison meat contains a lot more minerals and proteins that other meats (relatively to the value of its calories). At the same time, the level of cholesterol, fat and calories in kosher bison meat is much lower than in any other meat. Bison meat is also considered healthier for eating than other meats due to its higher content of fatty acids and iron.

Kosher bison meat nutrition facts (accounted for 100g of cooked meat):

                             Kosher Bison Meat           Beef         Pork        Chicken

Fat contents:                 2.42g                           9.28g         9.66g      7.41g

Calories:                      148Kcal                         211Kcal    212Kal    190Kcal

Cholesterol content:     82mg                        86mg        86mg         89mg

As you can see from the table above, kosher bison meat is perfectly suitable for people, who are on low calorie, low-fat or low cholesterol diet. The taste of bison meat is fresh and exclusive, and it can also be used for different dishes and in different forms. Kosher bison meat is very easy to prepare. Kosher buffalo meat can be easily used in any dish, which contains meat, in order to substitute beef or chicken. And you can be absolutely sure that it will not only make your meal healthier, but will improve its taste as well.

Kosher bison meat is very easy to prepare and you do not need to be a specialist to make it taste good. You can cook kosher bison meat just like you usually cook beef, as just like beef, this meat tastes better, when cooked rare or medium. Try to cook the meat so that all the meat juices stay inside.

Check out offerings of kosher bison meat to taste the tender and delicious meat and eat healthier today!

Cooking method for keeping kosher, according to kosher recipe chicken:

Remove the skin from a kosher chicken, goose or duck neck (if you don’t have such kosher food product for cooking kosher meal, just remove kosher chicken skin and sew it so it looks like neck skin).

Finely chop a garlic clove. Chop onions and fry them. Grind pistachios. Mix the Jewish kosher foods with fat, flour, onions, salt, pepper, and stuff the neck with this kosher food product mixture. Cook the kosher chicken neck in small amount of water on medium or low heat, then remove from water and fry. Smear potatoes with oil, then dip in basil and rosemary, then put into an oven to bake along with carrots and chestnuts.

Sauce used for kosher chicken recipes  kosher food list of ingredients:

1. Beef fat
2. Onions
3. Flour
4. Broth
5. Root of parsley
6. Thyme
7. Tomato paste
8. Bay Leaf
9. Beef marrowbone
10. 1 tablespoon of brandy
11. Quarter cup of some sort of red kosher wines
12. Parsley
13. Lettuce

How to prepare the sauce for kosher recipes:

Chop carrots and one small onion. Melt one-fifth of a cup of beef fat and fry finely chopped carrots and onion in beef fat.
Add a spoonful of flour. Continue stirring the kosher palette and add a cup of strong beef broth, bay leaf, parsley, thyme and cook the kosher meals for two hours on low heat.Then add a teaspoon of spicy tomato sauce and cook the kosher meals for another half hour. Remove marrow from the bone, cut it and put into water for a few minutes. Take a quarter cup of some sort of red kosher wines, add onions and boil for a few minutes. Add the sauce, which was cooked before and 1 tablespoon of brandy. Cook the Jewish kosher food on low heat for 10 minutes. Put the marrow from bones into sauce, add 1 teaspoon of finely chopped parsley and salt.
Remove from heat.

Stuffed neck is one of the traditional dishes, for which you can find many different Jewish recipes. Traditionally, kosher wines are used for sauce, where it bears its usual symbolism as a part of Jewish tradition.

1. Kosher meat 1.5kg
2. 500g of prunes
3. 100g of tomato puree
4. 3-4 onions
5. 5 potatoes
6. 6-8 garlic cloves
7. 1 cup of broth
8. 1 spoon of honey
9. 3 spoons of ginger
10. 3 spoons of vinegar
11. 4 spoons of brandy
12. Sugar by taste
13. Allspice, bay leaf

Cooking Jewish meat:

Meat should be cut into small pieces, and fried in vegetable oil with adding salt, put kosher meat into stewpot, pour broth and put the stew on low heat. The Jewish kosher food should be stewed for about 45 minutes.

 Boil five potatoes, each of them should be cut into 4 pieces.

 Cut onion, garlic, and ginger and mix the kosher products together. Put on fry pan and fry using vegetable oil. In process of frying add vinegar, sugar, tomato puree and honey. Leave it on fire for 2 minutes and then add brandy, mix and remove from fire. Add mixture to stewed kosher meat.

 Add potatoes, prunes, pepper, and bay leaf.

 Put the kosher meat into the oven and cook under the lid until ready.

 Symbolism of the kosher recipe:

The combination of joy and sorrow is a typical outlook for the Jewish people which is reflected in the meaning of kosher, so sweet-sour taste of meat corresponds with this. Sweet and alcoholic moments in the taste of kosher meat create a feeling of happiness, while bitter and sour tastes of the kosher meal reflect the sadness in commemoration for the destruction of Jerusalem.

Although a typical steak comes from beef, especially in America, the one you are eating can come from any edible animal that can be sliced the way steaks are sliced. So you can get your steak from fish (it helps if it’s large fish), from sheep and goats and for that matter even from camels if you’re ready to savor them.

So what makes your steak kosher? There are certain animals that are considered kosher if the Jewish law halacha deems them fit. According to the Torah, cloven hoofed, cud-chewing mammals are kosher. This means cows, sheep and goats are kosher whereas pigs and rabbits are not. There are certain birds that are kosher, for instance, duck, goose, chicken and the all-American favorite, turkey.

For your steak to be kosher there should be no blood in it and the blood must be drained out within 72 hours of slaughtering the animal. Any meat that has blood or its trace is not kosher. But why so much importance to draining all the blood out? According to Torah the blood is the soul of the animal being consumed. Blood is life and it carries the spiritual qualities of the animal. If you consume blood, you also consume the spiritual traits of the animal. Therefore, to make your steak kosher, “proper”, you must make sure it has no blood.

The ritualistic slaughtering of an animal among Jews is called shechitah and most of the blood is drained out during shechitah. To make sure no blood is left soak the steak in cold water for about 30 minutes, take it out, and rub coarse salt over it. Keep it that way for an hour and again soak it in clean water. This drains the blood out completely and you’ve got yourself kosher steak.

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
-Voltaire (1694 – 1778), famous French philosopher and writer

Kashrut refers to Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning, “fit” (in this context, fit for consumption by Jews according to traditional Jewish law).

The rules of kashrut dictate which animals can be eaten, how to slaughter animals, and how to separate meat and dairy. Jews who keep kashrut may not consume non-kosher food. Kosher food provides Jews nutrition for both the body and the soul.

The key principles of kosher food are:

• Mammals that both chew their cud (ruminate) and have cloven hooves can be kosher.
• Birds that are hatched with feathers and are able to walk soon after are kosher (not birds of prey).
• Fish must have fins and scales to be kosher.
• Poultry and meat must be slaughtered under strict guidelines called “shechita.” This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.
• Meat and milk (or derivatives) cannot be mixed in the sense that meat and dairy products are not served at the same meal, served or cooked in the same utensils, or stored together.
• Fruit of the first three years of a tree’s growth or replanting is not kosher.
• Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can’t be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.

The word “kosher” is not only used for food, however. Kosher basically means that something follows all the Jewish legal guidelines. The word has even gained a place in American slang to mean appropriate, legitimate, or proper. Instead of saying “That’s right,” one might say, “That’s kosher.”

Park East Kosher Butchers and Fine Foods

If you live in any of the areas listed below you will receive your order by one of our refrigerated trucks directly to your door.

Tuesday:
Livingston
Short Hills
West Orange
Englewood

Wednesday:
Great Neck (Before 3pm)

Thursday:
Five Towns
Bergen County
Connecticut
Westchester
Atlantic Beach
Riverdale
Below 50th Street (Before noon/ After 6pm)*

Friday:
Hamptons